Card Range To Study

20 Cards in this Set

Front

Back

croissant

a rich, buttery crescent shaped roll made with flaky yeast dough

coquillage

shellfish

coquilles

scallops

crouton

a small piece of bread, often seasoned, that has been toasted, grilled or fried ; it is used as a garnish for soups and salads ; a small piece of aspic, usually in a decorative shape, used to garnish a cold dish

crudité

raw vegetables usually served as hors duvres accompanied by a dipping sauce

cuisine

french for the art of cookery ; french for kitchen ; the ingredients, cooking procedures and styles attributable to a particular groupf of people, the group can be defined by geography, history, ethnicity, politics, culture or religion

cuisine classique

classical cuisine as interpreted by auguste escoffier

cuisson

french for cooking and used to connote culinary processes and details, especially cooking time ; the liquid used for shallow poaching

curée

particular blend, lot, or batch of wine

depouillage

skimming the scum ; removing the impurities that come to the surface of a simmering liquid

diastase

an amylase enzyme that enhances of the conversion of starches to sugars during brewing or distillation

dobos torte

a german pastry composed of serveral very thin layers of sponge cake filled with chocolate or mocha buttercream and topped with caramel glaze

duxelle

a french garnish or stuffing mixture made from chopped mushrooms, onions and shallots sauteed in butter

éclair paste

a soft dough that produces hollow baked products with crisp exteriors

en croute

a food (usually meat, poultry, fish, or pate) wrapped in pastry and baked

en papillote

a food (such as fish with a vegetable garnish) enclosed in parchment paper or a greased paper wrapper and baked ; the paper envelope is usually slit open tableside so that the diner can enjoy the aroma

entrecôte

french for between the ribs and used to describe a french cut of the beef carcass that is the flesh between the 9th and 11th ribs ; it is the classic french steak